CURRIED PARSNIP SOUP

I only remember parsnips as the vegetable that was mashed and eaten with carrot ,  added to vegetable soup or hearty beef stews .
It has only been in recent years that I have let the parsnip be the hero of the plate .
Tried baked caramelised parsnip ??? Yum.
So is curried parsnip soup...


Melt 75 gm of butter in a pan ,
Add 100gm of chopped onions ,
450gm of thinly sliced parsnips ,
2 fat cloves of garlic crushed ,
Heat through over a low heat for about 5 minutes .


Stir in 25gm of plain flour
3 tsp of curry powder  (  You can use the commercial blend .. I make my own dry mix )
........... See at the end  for curry mix recipe .........
Now blend in 1200 ml of chicken stock and white pepper , season to taste.
Slowly bring to the boil stirring constantly ,
Reduce the heat , cover  and simmer for 20 minutes .
Cool before blitzing in a processor or blender.
Reheat until hot and stir in 150 ml of cream..
Ladel into warmed bowls  and garnish with just a sprinkle of chives


CURRY BLEND......make your own and keep on hand for when recipes call for a curry mix..


Mix the selected ground spices and store in a jar that has a lid...
1 tbs of ground coriander
1 tbs ground cumin
1tbs ground mustard
1tbs of groung black pepper
1 tbs ground fenugreek seeds
1 tsp ground chilli
1 tbs ground ginger
1tbs turmeric
1tbs dutch cinnamon
1 tbs ground cloves